Egg and Rice Salad to Go

Ingredients

• 1/2 cup cooked brown rice
• 1 cup cooked green beans, roughly chopped (3 oz)
• 1 ripe plum, thinly sliced (3 oz)
• 2 tablespoons (1/2 oz) chopped walnuts
• 1 hard-cooked egg, sliced
• 1 teaspoon sesame oil
• 2 tablespoons fresh lime juice
• 1/4 teaspoon kosher salt
• Freshly ground black pepper, to taste

Preparation

1. 1. Combine rice, beans, plum, walnuts, and egg in a portable container.
2. 2. Drizzle with sesame oil, lime juice, salt, and pepper; toss gently to combine. Refrigerate up to 2 days.